A group of preservatives (Preservatives) and antioxidant (Anti-oxidant) by inhibiting the growth of harmful microbes (bacteria,yeasts, fungi) and lengthening the period of validity of a food product. And preservatives can be divided into two parts: onenormal and the other chemical.
It is both the sugar and salt from natural materials preservatives,sugar or salt addition to the diet leads to reduced water contentand the change of osmotic pressure in it. The high salt concentrations, such as saturated salt solutions, discouraging the growth of microbes. And that the contraction of micro-organismsin the concentrated salt solutions makes the life of these organisms difficult. Salting is used efficiently to save the fish, meat, and other food. But to link high concentrations of salts in the food to human health Kaldguet higher in the blood and heart disease, there are very keen to reduce the salt content of food.
The sugar such as sucrose, save the canned fruit, sweets, andcondensed milk (Condensed Milk), and other foods such as honey, maple Qatar (Maple Syrup). The use of preservatives in food products to inhibit microbial growth. Examples of suchmaterials: organic acids (Organic Acids) and their salts, such asacids, carboxylic (Carboxylic Acids) low molecular weight acidmilk (Lactic Acid), and acetic (Acetic Acid), and propionic(Propionic Acid), and citric (Citric Acid), and benzoic (Benzoic Acid), and sorbic (Sorbic Acid). In the following table we offersome of the preservatives and the reason for their use.
التسميات
Preservatives